Prep/Cook Time: 20 minutes
1 lb chicken breast sliced into thin strips
2 Tbsp chopped cilantro
1 tsp chili powder
1 tsp sweet paprika
½ tsp ground cumin
1 garlic close, minced
1 tsp sea salt
2 Tbsp olive oil
½ Lime, Juiced
2 Bell Peppers, thinly sliced
1 onion, thinly sliced
Corn tortillas (4-8)
In a large bowl combine sliced chicken, cilantro, oregano, chili powder, sweet paprika, cumin, garlic and sea salt. Toss until chick is completely coated, set aside.
Heat 1 Tbsp of olive oil in a large skillet over medium high heat. Add the peppers in a single layer, try to get them a little charred underneath before you move them around. When they begin to brown add sliced onion and ½ tsp sea salt.
When peppers and onion are soft and cooked through, remove mixture from pan and set aside.
Add remaining olive oil to the pan, when it is heated up add chicken to the pan, saute for about 6 minutes or until golden brown. Add pepper mixture and lime juice to the pan.
Begin warming tortillas in a separate pan.
When the chicken mixture is sizzling, remove from the pan, sprinkle with cilantro and serve with warm tortillas.